Inspection Report
Filiberto's Mexican Food
15602 N 35TH AVE PHOENIX AZ 85053
FD-58498
Food Establishment - Eating & Drinking
Food Routine Inspection
8/13/2026
Not Participating
1
Completed
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Addl Notes: Observed bagged fries (77°F) slacking on the counter by the frier above 41°F. Fries had been on the counter for over one hour and were moved to a refrigeration unit at time of inspection. Discussed requirements for proper slacking with staff. When slacking frozen fries for the frier they must maintain temperatures in the cold holding range at or below 41°F. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed a box of plastic wrapped beef chubs directly on the wet walk-in floor. Alerted staff who removed the plastic wrapped beef chubs from the cardboard box and placed them on shelving in the walk in. No direct contamination of food observed. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed the importance of keeping foods stored in a way to reduce the risk of contamination. Corrective Action: Corrected at time of inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping cloths sitting on the counter by the prep tables. Alerted staff who moved them to wiping buckets at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a small leak from the ceiling near the back door. Establishment is currently working with maintenance to repair the roof and has a bucket down underneath the leak. Discussed not having any foods travel under the leak and always cover foods when in the area. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed best practice of adding numerical dates to day-of-the-week date mark stickers.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.